The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their region. Iranian food is not spicy. Most meals consist of a large serving of seasoned rice and an accompanying course, typically consists of meat, poultry, or fish. Herbs are used frequently. Onions and garlic are normally used in the preparation of the accompanying course, but are also served separately during meals, either in raw or pickled form.
Zereshk (i.e. barberry) is used heavily in Persian Cuisine. Zereshk polow (i.e. Iranian Chicken and Rice with Barberries) represents the most prominent use of barberry that is mixed with rice. It tastes great!
Zereshk (i.e. barberry) is used heavily in Persian Cuisine. Zereshk polow (i.e. Iranian Chicken and Rice with Barberries) represents the most prominent use of barberry that is mixed with rice. It tastes great!
Source: http://www.wikipedia.com/
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